Aloo Rice | Potato Rice
The Aloo rice recipe is prepared by browning the potatoes with pepper, ginger and cashew nut seasoning. The time it takes to polish the Aloo Rice off the plates is much less than the time it takes to cook it! And believe me, children simply love it!!
This falls under the Happy Tummy Recipe series. The tummy is really happy and satiated after eating this. There are no spices in this recipe which can disagree with the stomach.
The best feature of this Aloo Rice recipe is that it is equally tasty when eaten hot or cold. So it is ideal for lunch boxes. It can also be made whenever we have leftover rice.
The Aloo Rice dish is very tasty with varied flavours like sweetness of coconut and cashew, and the spiciness of pepper. This simple dish does not need any side dish as accompaniment. It is a meal in itself. . Earlier I have demonstrated one Aloo Rice dish. That recipe is very different from this one.
If you use new potatoes for this recipe, the potatoes can be fried firm and crisp. Old potatoes are sweetish in taste and slightly crumbling and powdery. They are not so ideal for frying.
Peel the potatoes and immerse in cold water. Potato will not turn colour. Also any extra carb will wash off
I have used ¼ tsp pepper corns and ¼ tsp pepper powder. If you like you may just use the pepper powder. Or use only pepper corns and leave out the powder.
The spiciness of pepper suits this dish better than the hot green chillies
I have used just one slit green chilli just for the touch of spice. This dish gets all its spice only from the pepper and the thinly sliced ginger!!!
Use just a small bit of Cinnamon and one or two Cloves (Long) only for a fresh flavour!!!
Fresh Coconut balances the flavours in the recipe, and gives it a unique fresh taste.
Cumin – Fennel seeds(Zeera- Sonf):
Use both in a very small quantity. I have used only Zeera
Aloo Rice | Potato Rice - Recipe Video
Aloo Rice | Potato Rice
- Prep Time 30 mins
- Cook Time 15 mins
- Total Time 45 mins
- Servings 4
- 1 cup Potato cubes
- 6 tbsp Oil
- 15 Cashew Nuts
- 1/4 inch Cinnamon
- 1 - 2 Cloves
- 2 Cardamom
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin
- 1/2 tsp Fennel seeds (optional)
- 1/4 tsp Pepper
- 1 Green Chilli slit
- 2 sprigs Curry Leaves
- 1 tsp Ginger shredded
- 1.5 cup Onion (diced)
- Salt – To taste
- 1 cup Cooked Rice (Not too soft)
- 1/4 cup Fresh Coconut (Grated)
- Coriander Leaves (Kothmir) – a little
- 1/4 cup Pepper Powder
- Heat the oil in a vessel and fry the potato cubes till golden brown. Put the fried potatoes aside.
- In the same vessel, fry the cinnamon stick, cloves, cardamom, pepper corns and cumin seeds.
When the spices are fried, add curry leaves, green chilli, grated ginger and cashew and fry.
- Add the finely diced onion and salt, and fry till the onions turn a light golden colour.
- When onion is ready, add the cooked rice, chopped coriander, grated fresh coconut and pepper powder. Add the fried potato cubes. Stir and let fry on high flame.
Check for salt and take down from the flame.